Chimichurri Steak with Yorkshire Pudding Cups
A mix of flavours!
Serves: 4
Ingredients:
Steak
- 4 sirloin steaks
- Salt
- Black pepper
- Olive oil
Chimichurri
- 1 cup parsley
- 2 cloves garlic
- 1 tsp chilli flakes
- 2 tbsp red wine vinegar
- ½ cup olive oil
- Salt
Yorkshire Puddings
- 1 cup flour
- 1 cup milk
- 2 eggs
- Pinch salt
- Beef dripping or oil
Minted Pea Purée
- 2 cups peas
- 2 tbsp butter
- Fresh mint
- Salt
- Pepper
How To Make Chimichurri Steak with Yorkshire Pudding Cups
- Blend all chimichurri ingredients and set aside.
- Make Yorkshire batter and rest for 20 minutes.
- Bake in hot oiled muffin tins at 220°C until puffed and golden.
- Boil peas until tender, blend with butter and mint until smooth.
- Season steaks generously and cook in a hot pan to your preferred doneness.
- Slice steak and drizzle generously with chimichurri.
- Serve with Yorkshire pudding cups and minted pea purée.